Grilled Lamb With Lentils and Ginger-Nectarine Sauc

Name: Grilled Lamb With Lentils and Ginger-Nectarine Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 cup red lentils; 8 ounces boneless leg of lamb; 1 clove garlic; 2 heaping tablespoons crystallized ginger; 1 1/4 pounds ripe nectarines; 2 tablespoons red wine vinegar; 1/4 teaspoon hot red pepper flakes; 1 teaspoon ground cumin; 2 cups arugula, washed; 1/2 pound Kirby cucumbers, thinly sliced; 3/4 pound ripe field tomatoes, thickly sliced, then halved or quartered; 2 scallions, thinly sliced

Servings: persons

3/4 cup red lentils
8 ounces boneless leg of lamb
1 clove garlic
2 heaping tablespoons crystallized ginger
1 1/4 pounds ripe nectarines
2 tablespoons red wine vinegar
1/4 teaspoon hot red pepper flakes
1 teaspoon ground cumin
2 cups arugula, washed
1/2 pound Kirby cucumbers, thinly sliced
3/4 pound ripe field tomatoes, thickly sliced, then halved or quartered
2 scallions, thinly sliced

1
If using broiler, turn it on.
2
Boil lentils in enough water to cover for about 10 minutes over medium heat.
3
Drain.
4
If using stove-top grill, prepare.
5
Remove excess fat from lamb and grill or broil to rare, 10 minutes or more depending on thickness of lamb.
6
With food processor on, put garlic through feed tube to mince.
7
Add ginger and process to mince.
8
Wash, dry and remove pits from nectarines.
9
Add nectarines to food processor with vinegar, hot pepper flakes and cumin, and process to make a puree.
10
Arrange arugula on platter in single layer.
11
Top with drained lentils.
12
Cut lamb into thin strips and arrange on top of lentils.
13
Arrange cucumbers, tomatoes and scallions on top of lentils and lamb, and spoon on nectarine sauce.
14
Serve with good-quality coarse-textured country bread.

280

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 3/4 cup red lentils, 8 ounces boneless leg of lamb, 1 clove garlic, 2 heaping tablespoons crystallized ginger, and more.

Yes, Grilled Lamb With Lentils and Ginger-Nectarine Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Grilled Lamb With Lentils and Ginger-Nectarine Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions